If you have been searching for a delicious, hands-off meal that bursts with rich, savory flavors, this Slow Cooker Korean Beef Recipe is going to become your new go-to favorite. Imagine tender, juicy chunks of beef slow-cooked to perfection in a harmonious blend of garlic, ginger, soy, and the irresistible zing of gochujang sauce—every bite is pure comfort and excitement all at once. This dish is easy to prepare, packed with vibrant flavors, and perfect for busy days when you want something special on the table without spending hours in the kitchen.
Ingredients You’ll Need
Gathering a handful of simple but essential ingredients is all it takes to make this Slow Cooker Korean Beef Recipe shine. Each component adds a unique element: spices bring aroma, sauces provide that distinct umami character, and fresh aromatics balance it all with brightness and color.
- 2 lbs chuck roast (trimmed and cut into cubes): Provides tender, flavorful beef that becomes melt-in-your-mouth after slow cooking.
- 2 tablespoons cornstarch: Helps to thicken the sauce and create a slightly glossy finish.
- 2 teaspoons garlic powder: Adds deep, savory garlic flavor throughout.
- 1 teaspoon onion powder: Enhances the meaty flavor with subtle sweetness and complexity.
- 1 teaspoon sesame oil: Infuses the dish with a toasty, nutty aroma that’s essential in Korean cooking.
- 2 tablespoons chopped ginger: Fresh ginger cuts through richness with a gentle, warming spice.
- ½ cup scallions (approx. 4 large, chopped): The white parts sautéed for flavor, green parts reserved for garnish.
- 5 garlic cloves (chopped): Brings freshness and pungency when sautéed alongside aromatics.
- 1 cup applesauce (apple-pear preferred): Introduces natural sweetness and tenderizes the beef during cooking.
- ½ cup low sodium soy sauce: Provides essential salty umami base without overpowering.
- 2 tablespoons rice vinegar: Adds a mild tanginess to balance the dish’s richness.
- 1 ½ to 2 tablespoons gochujang sauce: The signature Korean chili paste offers both heat and depth of flavor—adjust to your spice preference.
- 1 tablespoon sweetener of your choice (coconut sugar recommended): Balances the spicy and salty elements with gentle sweetness.
- Black and white sesame seeds: For a final nutty crunch and visual appeal as garnish.
How to Make Slow Cooker Korean Beef Recipe
Step 1: Prepare and Brown the Beef
Start by tossing the beef cubes with cornstarch, garlic powder, and onion powder. This combination not only seasons the meat but also helps to thicken the eventual cooking sauce. Heat a lightly oiled skillet over medium-high and brown the beef in batches—about 2 to 3 minutes on each side. This step locks in flavor and adds a beautiful caramelized crust that enhances the dish’s richness. Once browned, transfer the beef pieces directly into your slow cooker.
Step 2: Sauté Aromatics
In a small skillet over medium-low heat, add the sesame oil and gently sauté the chopped ginger, the white parts of the scallions, and garlic for 3 to 4 minutes. This slow cooking releases their fragrant oils and deepens their flavors without burning, creating a savory foundation that will infuse the beef perfectly.
Step 3: Mix the Sauce and Combine
In a bowl, combine the applesauce, soy sauce, rice vinegar, gochujang sauce, your choice of sweetener, and the sautéed aromatics you prepared. Pour this sauce mixture over the browned beef in the slow cooker. Give everything a gentle stir to ensure all the beef pieces get nicely coated. Set your slow cooker on low for 8 hours or high for 4 hours. The result will be tender, fork-ready beef swimming in a deeply flavorful sauce.
Step 4: Final Touches
After cooking, give the beef a final stir and taste the sauce, adjusting seasoning if necessary. Garnish generously with the green parts of the scallions and sprinkle with black and white sesame seeds for a pop of color and texture. Serve with an extra drizzle of gochujang or Korean BBQ sauce for those who like a little more kick.
How to Serve Slow Cooker Korean Beef Recipe
Garnishes
The green scallion tops and sesame seeds aren’t just for looks—they add a bright, fresh snap and a toasty crunch that contrast beautifully with the tender, saucy beef. For an extra layer of flavor, sprinkle a little more gochujang on the side to customize heat at the table.
Side Dishes
This Slow Cooker Korean Beef Recipe pairs wonderfully with steamed jasmine rice or sticky short-grain rice, which soaks up the luscious sauce perfectly. For a lighter twist, serve alongside sautéed or roasted vegetables like bok choy, broccoli, or snap peas to add vibrant greens and a satisfying crunch.
Creative Ways to Present
Transform this dish from simple dinner to impressive feast by serving it in lettuce wraps for a fresh, hands-on experience. You can also spoon the beef over noodles or even mix it into a bibimbap bowl alongside pickled vegetables, a fried egg, and sesame oil drizzle to showcase authentic Korean-inspired flavors.
Make Ahead and Storage
Storing Leftovers
Place any leftover Slow Cooker Korean Beef Recipe in an airtight container and refrigerate for up to 3 to 4 days. The flavors deepen as it sits, making leftovers even more delicious the next day.
Freezing
This beef also freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to leave some headspace as the sauce will expand during freezing.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over low heat or microwave in short bursts to avoid drying out the beef. Add a splash of water or additional soy sauce if the sauce seems too thick after reheating.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While chuck roast is preferred for its tenderness and marbling after long cooking, you can substitute with brisket or even short ribs. Just adjust cooking times if needed to ensure the meat is tender.
Is gochujang spicy?
Gochujang has a moderate spicy kick combined with sweetness and umami. For milder tastes, use less or substitute with a chili garlic sauce to control the heat level in your Slow Cooker Korean Beef Recipe.
Can I skip the applesauce?
The applesauce adds natural sweetness and helps tenderize the beef, but if you don’t have any on hand, you can use mashed pear, pineapple juice, or a bit of brown sugar to achieve a similar effect.
What if I don’t have a slow cooker?
You can try braising this dish on the stovetop or in the oven at low temperature (around 300°F) for 3 to 4 hours until the beef is tender, though the slow cooker offers the most convenience and consistent results.
Is this recipe gluten-free?
It can be! Just make sure to use gluten-free soy sauce or tamari to keep this Slow Cooker Korean Beef Recipe safe for gluten-sensitive eaters without compromising flavor.
Final Thoughts
I hope you’re as excited to try this Slow Cooker Korean Beef Recipe as I am to share it with you! It’s one of those dishes that feels comforting, satisfying, and special all at once—and the best part is, it does most of the work for you while it simmers away slowly. Once you taste that tender meat drenched in bold Korean flavors, I promise it will become a staple in your meal rotation. Happy cooking and even happier eating!
Print
Slow Cooker Korean Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef recipe features tender chunks of chuck roast simmered in a flavorful sauce made from soy sauce, applesauce, garlic, ginger, and spicy gochujang. Perfectly browned and slow-cooked to fork tenderness, it’s a delicious, hands-off meal that’s ideal for busy days or cozy dinners. Garnished with scallions and sesame seeds, it offers a burst of Korean-inspired flavors with minimal effort.
Ingredients
Beef and Coating
- 2 lbs chuck roast (trimmed and cut into cubes)
- 2 tablespoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
Sauce and Aromatics
- 1 teaspoon sesame oil
- 2 tablespoons ginger (chopped)
- ½ cup scallions (about 4 large scallions, chopped, whites for cooking, greens for garnish)
- 5 garlic cloves (chopped)
- 1 cup applesauce (apple-pear if possible)
- ½ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 ½ to 2 tablespoons gochujang sauce (Korean BBQ sauce or chili garlic sauce, plus more for serving)
- 1 tablespoon sweetener of your choice (coconut sugar recommended)
- Black and white sesame seeds (for garnish)
Instructions
- Brown the Beef: Toss the cubed chuck roast with cornstarch, garlic powder, and onion powder until evenly coated. Heat a pan over medium-high heat and spray with oil. In batches, brown the beef cubes on all sides, approximately 2-3 minutes per side. Once browned, transfer the beef to your slow cooker.
- Sauté Aromatics: In a small skillet over medium-low heat, add sesame oil, chopped ginger, scallion whites, and garlic. Cook for 3-4 minutes, stirring occasionally, until the mixture becomes fragrant and aromatic.
- Combine Sauce and Slow Cook: In a bowl, stir together the applesauce, low sodium soy sauce, rice vinegar, gochujang, and sweetener. Add the sautéed ginger, scallion whites, and garlic into the sauce and pour the entire mixture over the browned beef in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours until the beef is fork tender.
- Garnish and Serve: Before serving, garnish with scallion greens and a sprinkle of black and white sesame seeds. Drizzle additional gochujang or Korean BBQ sauce to taste for extra flavor and heat.
Notes
- Using applesauce adds natural sweetness and helps tenderize the beef.
- Adjust gochujang quantity according to your preferred spice level.
- For a gluten-free option, substitute soy sauce with tamari.
- Brown the beef in batches to avoid overcrowding the pan, ensuring better caramelization.
- This dish pairs wonderfully with steamed rice or noodles.
